Per tutelare i piatti tipici, l’Ente Nazionale Ceco per il Turismo in collaborazione con le associazioni di categoria come albergatori, ristoratori, cuochi e pasticceri hanno creato un circuito culinario ceco i cui aderenti devono proporre almeno un piatto tipico del luogo.
Czech cuisine
Typical dishes Prague and Czech Republic
Czech soups: first courses
The Czech Republic, like many other countries (except Italy), offers “soup” as a first course. Among typical Czech soups is the “pheasant soup” where game is abundant, while in Bohemia the “potato soup” is renowned as an alternative to “mushroom soup”. Czech cuisine recipes. In some regions of the Czech Republic, “potato soup” is served with a variety of alternative ingredients and seasoned with dill. Absolutely original is the “fish milk soup,” a typical dish of the Czech Republic and, more precisely, of Trebon, in southern Bohemia.
Typical Czech dishes: second courses
Unlike the first courses, which do not present notable variety, the second courses in the Czech Republic are the main focus of the table and Czech recipes. They range from the typical dumplings “Knedlik” stuffed with stew and meat to “veal with paprika” for lovers of strong flavors; from the “smoked meat roll” typical of central Moravia served with sauerkraut to the “stuffed goose with apples and plums” served with red sauerkraut.
Czech Republic typical dishes. In the Pilsen region, you find dumplings very similar to canederli popular in South Tyrol. Meat is a very important ingredient in typical Czech cuisine. Besides being used as stuffing, it is exalted in roasts. The “vepro knedlo zelo“, to name a typical Czech dish, is a roast pork with sauerkraut and dumplings. Czech tables also feature game dishes, from wild boar leg to roasted venison, all strictly accompanied by stews and goulash.
The Czech Republic cuisine also includes fish dishes, especially freshwater fish. For enthusiasts of the genre, there is an abundance of choice. Many recipes feature eel (particularly marinated), trout (a la meunière, grilled, almond-crusted, or with walnut sauce), carp (with beer, wine, marinated, in salad, blue-style with vegetables and spices, breaded, grilled). The vegetarian specialties of Czech cuisine include grated potato pancakes called “Cmunda“, “Mrkvance” (carrots, potatoes, cinnamon, and poppy seeds), and “Jahelnik” (made from millet, bread, mushrooms, eggs, and spices). Cheese has a fair presence, such as the renowned ones from Olomuc, which are also offered stuffed with salami and flavored with paprika and fried.
Typical Czech Republic dishes: desserts
Among the typical Czech Republic dishes are some desserts. Well-known are the “filled pancakes with tender Olomuc ricotta,” usually topped with almonds and raisins, and the Karlovy Vary cake (layers of wafer and butter cream, sugar, egg, nuts, and chocolate flakes). Other desserts, more or less notable, include “Valasske Frgale” tarts, “Chodsko bundt cake,” semolina pancakes filled with blueberries, and “Stramberk ears.”
